Method for preparing fresh frozen seasoned hamburger



Patented Aug. 25, 1953 NT OFFICE METHOD FOR PREPARING FRESH FROZEN HAMBURGER I SEASONED Octave P. Garsaud, Metairie, La.

No Drawing. Application April 25,1951.) Serial No. Q i

1 Claim. (01. 99-194) The present invention relates to a fresh frozen. seasoned hamburger and method for producing the same and has as its purpose the provision of a fresh frozen, seasoned hamburger patty containing all of the essential ingredients, including the requisite amount of onions to properly flavor the hamburger patty, all in situ in the frozen patty and free from any discoloration or deleterious effect.

While many attempts have heretofore been made to produce frozen hamburger products, difficulties have arisen, particularly with respect to the incorporation of onions therein, because of the tendency of the onions to discolor and sour, giving an undesired flavor to the product when defrosted and cooked for serving.

In its more specific aspects the invention contemplates a fresh frozen, seasoned hamburger patty and the process for its preparation through the medium of which all of the requisite seasonquantity of onions for flavorrehydration so that they subsist as dehydrated onions in the frozen product.

In carrying out the method of the present invention, freshly ground beef is first spread out in a relatively thin layer. To the layer of ground beef there is added small amounts of salt in the form of sodium chloride and monosodium five to ten minutes duration, to permit the added ingredients to be taken up by the moistened beef.

the cooled mass. To the rise in temperature of the salt and glutamate cooled mass to which mediately subjected to quick freezing at a temperature of the order of F., the rapid mixing in of the dehydrated onions and cereal flakes onions undergo moisture absorbed from the mix.

While some permissible variations: may be made clients, formula has proved highly efiicacious:

Ground beef, 9 pounds Salt (NaCl), 3 ounces Monosodium glutamate, 1 teaspoons Ice water, 8 ounces Dehydrated onions, approximately 1 ounce Corn flakes, approximately 2 ounces the other seasoning agents. flakes are not permitted to become soggy through absorption of moisture from the mix.

Fresh frozen hamburger patties conforming to and prepared pursuant It is unnecessary to provide fresh onions or other flavoring materials. The product of this invention has met with remarkable acceptance and constitutes-a new, modern, ready prepared, frozen, edible product.

Having thus described my invention, what I claim is:

A method for preparing fresh, frozen, seasoned hamburger patties comprising adding to a mass of ground beef, ingredients including salt and ice water, said ice water being employed in an amount sufficient to reduce the temperature of said mass substantially below room temperature and to carry said salt into said mass of beef,

thoroughly mixing said mass of beef and said in- V OGTAVE P. GARSAU'D.

' 108-1 11, article References Cited in the file of this patent UNITED STATES PATENTS OTHER REFERENCES Everybodys Cook Book, 1937, by I. Lord; published by Harcourt, Brace and Co., New York; pages 492-493, and 494.

The Boston Cooking School Cook Book, 1945, by F. M. Farmer; published by Garden City Publishing Co, Garden City, N. Y.; p. 304.

Food Packer, July 1948, page 30, article entitledMonosodium Glutamate.

Modern Packaging, September 1948, pp.

entitled Packers Frozen.

Modern Encyclopedia of Cooking, 1949, vol. I, by- Meta Given; published by J. G. Ferguson 8: Associates, Chicago, 111.; p. 190.

The'I-Iamburger Cook Book, 1950, by K. Schwartz; published by Abelard Press, New York; pages 3 to '6 and 11 to 14.

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